2. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes.

3. Remove from heat, and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

South Western Pasta Salad

Ingredients

For the pasta salad:

Kosher salt

1 lb dry pasta-elbow, bow tie or rotini

1 15-oz canned corn kernels

1 15-oz canned black beans

1 cup shredded cheddar

1 cup halved cherry tomatoes

2 diced avocados

1/3 cup chopped cilantro

For the dressing:

1 cup Greek yoghurt

1/3 cup extra-virgin olive oil

1 tbsp honey

1 tbsp apple cider vinegar

2 cloves garlic, minced

2 limes, juiced

½ jalapeño, chopped

1 ½ tbsp taco seasoning

Kosher salt

Method

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and cool, five minutes.